Directions

1.
Preheat oven to 250 degrees. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and salt. Whisk in buttermilk, egg, and butter until batter is well combined and free of lumps.

2.
In a large nonstick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions; cook until golden brown and tiny air bubbles form evenly on top, 2 to 5 minutes.

Reviews

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How would you rate this recipe?

29

MS10902298

23 JUL, 2016

Will "professionals" stop telling us to use vegetable oil? The stuff is BAD for you. I haven't owned that crap in years. Coconut oil is SO much better and a no brainer. I can't wait to make this recipe taking the other comments under advisement. But I won't be using vegetable oil in ANYTHING. EVER.

I am sure this is a lovely recipe and I SHALL try it later. However, I do wish whoever posts this content reads the recipe through and makes sure all the ingredients in the text are in the list to the left. One finds at the END that walnuts may be served optionally, as well as maple syrup. OK, well include walnuts (with the syrup) in the list. Please...

I added 1 tsp of vanilla and reduced the sugar to half. The caramelization of the bananas make these pancakes my favourite! I won't ever be mashing the bananas again. My 1 year old LOVES them. Delicious!

Placing the sliced bananas on the pancakes while they're in the griddle makes them deliciously caramelized. It also makes them stick to the spatula. (I tried mixing them into the batter and it was a soggy mess. It's definitely worth the trouble to add them in the pan.)